Rice Croquettes

Name: Rice Croquettes
Ingredients: Boil the rice until quite soft and tender; an egg well beaten; a tablespoonful of butter; salt to taste; half a teacupful of any kind of cold meat, ham, or tongue, chopped fine

From Tempting dishes for small incomes, 1891

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

913Calories

30 gProtein

146 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories913 kcal

Protein30 g

Carbohydrates146 g

Fiber2.3 g

Sugars0.2 g

Total Fat31 g

Saturated Fat8.6 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat1.4 g

Cholesterol134 mg

Sodium92 mg

Potassium579 mg

Calcium59 mg

Iron11 mg

Magnesium64 mg

Phosphorus364 mg

Zinc5.3 mg

Copper0.6 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C3.7 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B124.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)12 mg

Folate418 mcg

Choline10 mg

Caffeine0 mg

Water99 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Rice Croquettes. Boil the rice until quite soft and tender ; whilst warm add an egg well beaten, a tablespoonful of butter and salt to taste, and half a teacupful of any kind of cold meat, ham, or tongue, chopped fine

Cook this with the app: pantry check, scaling, and the assistant.